4 artichokes
1/4 lb. butter
1/2 c. chopped chives
1 lb. crab meat
1 tsp. Creole or French mustard
1/4 c. heavy (whipping) cream
1/4 c. dry bread crumbs
Mornay sauce; optional
Salt and pepper
Tabasco or Worcestershire sauce; optional

1. Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1/2 inch from top. Stand upright in deep saucepan. Add 1 teaspoons salt, 3 inches boiling water and 1 tablespoon lemon juice. Cover and boil gently 30-45 minutes or until base can be pierced easily with a fork. Remove from pan. Spread leaves gently and remove thistly choke from center. Turn upside down to drain.

2. Saute chives in melted butter. Add crab meat; stir in mustard, salt, and pepper, cream and bread crumbs. Saute a few minutes until heated through. Add dash of hot pepper or Worcestershire sauce (optional). Stuff artichokes with mixture and serve on individual plates. Top with Mornay sauce (optional).